Ingredients
- 300 g pitted dates, chopped
- 250 ml water
- 60 ml maple syrup
- 1 tbsp lemon juice
- 180 g rolled oats
- 160 g all-purpose flour
- 120 g unsalted butter, melted
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 pinch salt
Method
- Simmer dates, water, maple syrup, and lemon juice for 8 minutes until thick; cool slightly.
- Mix oats, flour, baking soda, cinnamon, salt, and melted butter into a crumbly mixture.
- Press half the crumble into a lined 20 cm square pan, spread with date filling, and cover with the remaining crumble.
- Bake at 175 °C for 35 to 40 minutes; cool fully before cutting.
Conversion and rationale
Original sweetener (classic version): 150 g brown sugar in the crumble and 50 g granulated sugar in the date filling
Conversion used: Use 60 ml maple syrup in the date filling and no added sugar in the crumble; the dates provide additional sweetness, and bake at 175 °C rather than 190 °C.
Why Quebec maple syrup: Maple adds a gentle toasted note to the familiar oat-and-date combination. The adaptation reduces refined sugar while retaining the dense, crumbly texture associated with Canadian date squares.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →